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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Friday, September 4, 2009

Ok, I have one last item from the Austin food blogger hatch chile potluck to share. The bread was an experiment so I also made risotto balls, and just for the fun of it, I wanted to take something sweet as well. Several weeks ago, I sampled some chocolate dipped peanut brittle at Big Top Candy Shop on south Congress in Austin, and as soon as I tasted it I knew I had to try to recreate it. I used pecans instead of peanuts to give the confection a little local flair. Despite the fact that this was a hatch chile potluck, I didn’t think the chiles would actually improve the flavor of this dish, but I wanted to stick with the theme in some way. When I found green chile salt, I imagined that might work as a finishing touch on the chocolate.

The basic brittle recipe I use is one from a 1996 issue of Living magazine. I’ve made it many times with peanuts, with a mix of nuts, and with pecans. It’s very easy to prepare, but a candy thermometer is needed, and you need to take some precautions while working with the molten liquid candy. You’ll want to prepare your baking sheets and have all the ingredients prepped and at hand before you begin to cook the brittle. Then, just stir, watch the thermometer, and add ingredients at the appropriate times. I let the brittle sit overnight and then broke it into pieces the next day. I dipped the pieces into melted milk chocolate and placed them on parchment-lined baking sheets. Before the chocolate set, I sprinkled a few grains of green chile salt on each piece.

I happen to be a big fan of nut brittles and toffees of all kinds, and I make these candies every year during the holidays. In the past, pecan toffee topped with milk chocolate was always my favorite. It’s slightly softer in texture than brittle, and I have a guarded recipe with a secret ingredient or two. I never would have thought it could slip from the number one spot of homemade candies in my mind, but this salted chocolate dipped pecan brittle was a surprisingly serious contender. Kurt isn’t even as into homemade candies as I am, and he was wowed by this one. When he first tasted it, he claimed the salt really worked well and quickly reached for a second, then third piece.

so definitely bookmarking this. where did you get your green chile salt? my high school friends and I always get together for holiday cookie baking at christmas, but in recent years we've gotten a bit more creative - this will be a big hit.

So -- the green chile salt... does it bring the brightness of a jalapeno, along with a bit of saltiness? I'd imagine that would be awesome with chocolate. And I'm scheming on how to get me some of that :)

Lisa, this looks and sounds fantastic. Would you believe that in my entire culinary career, I have never made brittle? I am inpired by your wonderful post to give it a go. And how timely with the holiday season just ahead. This will be a big treat for everyone at Thanksgiving. Thank you so much for sharing! ...Susan

You can get the green chili salt from this company. They sell it at Whole Foods in San Antonio. It is amazing!!!! The Lamar store is going to carry it too. Hope this helps!Alamo City Pepper Products in San Antonio.http://alamocitypepperproducts.com/